Bubbie Rae's Apple Cake

Use a spring form pan.

Photo by Robin D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the batter:

  • 2 3/4

    cups of sifted flour

  • 1

    tbsp baking powder

  • 1

    tsp salt

  • 2

    cups sugar

  • 3/4

    cup canola oil

  • 1/4

    cup orange juice

  • 1

    tsp vanilla extract

  • 4

    eggs

  • Icing sugar to sprinkle on top (optional)

  • For the apple filling:

  • 6

    apples, peeled and sliced

  • 5

    tbsp sugar

  • 2

    tsp cinnamon

Directions

Preheat oven to 350. Peel the apples, then use an apple slicer to cut the apple into wedges and to remove the core. Cut each of the wedges into 2-3 slices. To keep the apples from browning, add the slices to a bowl of cold water while you’re peeling and slicing the remaining apples. Mix together the cinnamon and 5 tbsp of sugar. Drain the apples from the water, and toss with the cinnamon/sugar mixture. Place coated apples in a colander in the sink and let the liquid drain off while you prepare the batter. In a 2 cup measuring cup, combine the oil, orange juice, vanilla and eggs. Set aside. In a mixmaster, combine the flour, baking powder, salt and sugar. Once combined, add in the oil mixture and mix under smooth. Pour 1/3 of the batter into a well greased spring form pan, and then add half of the apple mixture on top of that. Add in another third of the batter, cover with the remaining apples, and then with the remaining third of batter. According to Bubbie’s recipe, bake for 1 hour 15 minutes. I found that it needed longer than this (closer to 1.5 hours), which you may as well. Towards the end of the baking time, check to see if the top is browning too quickly – if it is, cover loosely with tin foil. Let cake cool completely, and before serving, dust top with icing sugar, if desired.

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